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Photo of Lamb shanks with spinach and beans by WW

Lamb shanks with spinach and beans

Total Time
12 hr 45 min
15 min
4 hr 15 min
Slow cook this meal all day so when it comes to dinner time it is a rustic aroma and flavour and the meat just falls off the bone.


Dry lima beans

1 cup(s), (190g)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed


2 medium, cut into 3cm pieces

Lamb shank meat, off the bone, raw

1000 g, fat trimmed (buy 8 x 250g)

Red wine

½ cup(s), (125ml)

Chicken stock

2 cup(s), (500ml)

Canned diced tomatoes

400 g, (1x400g can)

Tomato paste

¼ cup(s), (70g)

Fresh rosemary

1 tbs, (2 sprigs)

Baby spinach

280 g


  1. Place beans in a medium bowl. Cover with cold water and set aside overnight to soak. Drain.
  2. Heat oil in a large non-stick frying pan over high heat. Add onion, garlic and carrots and cook, stirring, for 5 minutes or until onion has softened. Transfer to a 5 litre (20-cup) slow cooker.
  3. Reheat same pan over high heat. Cook shanks, in batches, for 3 minutes each side or until browned. Add wine and bring to the boil. Transfer to slow cooker.
  4. Add beans, stock, tomatoes, paste and rosemary to slow cooker and stir to combine. Cook, covered, on high for 4 hours (or low for 8 hours) or until lamb is tender.
  5. Stir in spinach. Cook, uncovered, for 5 minutes or until wilted. Serve.


SERVING SUGGESTION: Steamed green beans, plus wholemeal bread.TIP: Suitable to freeze for up to 3 months.